Ingredients
- 500 g of almost veal
For the chili condiment
- 250 g red jalapeño peppers
- 5 g of salt
- 125 g of water
For the marinade
- 125 g soy sauce
- 25 g of honey
- 25 g of mirin
- 25g dashi
For the kimchi
- 300 g chard ribs
- 30 g of chili condiment
-
lemon juice
Preparation
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Prepare the chili condiment: two weeks before, cut the ends of the chili peppers, mix them. Dissolve the salt in water.
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Place the chili peppers in a jar and cover them with brine. Close the jar and leave to ferment for 2 weeks.
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Mix the marinade ingredients. Pour over the veal and leave to marinate for 24 to 48 hours.
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Prepare the kimchi: wash and finely chop the chard ribs. Season them with the chili condiment, salt and lemon juice. Mix the chard a little to break the fibers. Leave to marinate for 24 to 48 hours.
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The same day, remove the veal from the marinade. Mark it on all sides very quickly, without cooking it through, then cut it into thin slices.
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At the same time, stir-fry the drained kimchi for about 3 minutes.
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Arrange the kimchi at the bottom of each plate, cover with the veal and sprinkle with the veal cooking juices mixed with a little marinade. Serve immediately.